Food & Wine

  • The Victorian Kitchen

    The Victorian Kitchen TV Series

    BY:Josh Kilmer-Purcell

      Since so many of you enjoyed viewing our compilation of the 1988 BBC series “The Victorian Kitchen Garden,” we thought we’d put together a page for the sequel series, “The Victorian Kitchen.” In this eight part series, we meet a cook named Ruth Mott, who, in her youth, was a kitchen maid in a […]

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  • bavariancream

    Bavarian Cream with Strawberry Coulis

    BY:Josh and Brent

    We love classic desserts. They’re too often overlooked for the dessert-fad-of-the-moment. But really…isn’t it a little more impressive to serve a Bavarian Cream dessert at your next dinner party than a sprinkle cupcake lollipop? Bavarian Creams are usually a chilled, molded dessert. They’re probably best defined by their unique creamy-but-firm texture, which comes from a […]

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  • meringeroulade

    Hazelnut Meringue Roulade with Honey Sour Cream & Raspberry Coulis

    BY:Josh and Brent

      Meringues, like their distant cousin the marshmallow, are something you either love or you happily pass by on your way to more substantial desserts. There are various forms of meringues, but the most popular is probably the french meringue, which is simply vigorously whipped egg whites and sugar that is slowly baked in low […]

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  • pic12

    The Commedia

    BY:Eben Klemm

    It’s January.  Your energy to entertain is probably ebbing, as well as your capacity for strong or rich drinks.  Here’s a simple drink which recognizes that wintertime is the time to consume as much esoteric citrus as possible.  The combination of herbs, spices and citrus rind that compose Averna, a digestivo liqueur from Sicily, serves […]

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  • chickenstock1

    Taking Stock

    BY:204 Main

    At 204 Main Bar & Bistro we aim to keep the food fresh, simple and honest. Simple, though, doesn’t always mean quick. That’s why I begin each day at the restaurant, as I’m beginning this blog, by making chicken stock. Calling it a recipe is a bit of a stretch. I cover chicken parts with […]

    Read More Posted In: Food & Wine / General / Soups
  • teatotallinginthenewyear

    All Tea-ed Up

    BY:Josh and Brent

    Brent grew up drinking well-sweetened tea, brewed over hours in the hot Southern sun.  Josh spent a few of his college years brewing tea in a coffee shop (a long, long time before anyone knew what a barista was).  On a recent trip to Madison, Wisconsin, we had the pleasure of meeting another small business […]

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  • maid-bearing-christmas-plum-pudding

    Christmas Pudding

    BY:Roger Swayze

    The Christmas Pudding that Fizzled   I have always enjoyed the stories written by Charles Dickens.  Over the years he has inspired me to love anything that is “Olde English” especially things that pertain to the holidays.  A few years ago I spotted a tinned pudding mold while I was pre-holiday shopping at a Williams-Sonoma […]

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  • advent calendar

    The 2011 Sharon Springs Heirloom Recipe Advent Calendar

    BY:Josh and Brent

      {Scroll to the bottom of the post for each day’s new entry…} The townsfolk, farmers, businesspersons and neighbors of Sharon Springs wanted to give everyone a gift to thank you for being so supportive of our village this year. So building on the community growing around The Beekman 1802 Heirloom Cookbook, everyone in town […]

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  • can'tstandtheheat

    Got you Covered

    BY:Josh and Brent

      Many of the products we design at Beekman 1802 are the result of an unmet need.   The Iron Block Bud Vase came about because we wanted a way to display towering branches of cherry and apple blossoms.  Our Fresh Air multi-purpose room and body sprays came about because we wanted a beautiful scent that […]

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  • dontpitythefool

    Goat Cheese Gooseberry Fool

    BY:Josh and Brent

    The Fool (or in Old English, “Foole,”) is one of the earliest recorded English desserts, dating back to the Elizabethan era. While some suggest the name derives from the French word foule, or “to crush,” other etymologists claim that the name means pretty much what you think it does -something silly and unimportant. Earliest written […]

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